Chickpea Flatbread With Parsley Olive Salad Recipes
CHICKPEA FLATBREAD WITH OLIVE TAPENADE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
- TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.
CHICKPEAS SALAD WITH BLACK OLIVES
I was inspired to do a Chickpea salad from this book132+ Delicious Salads, Dressings And Dips (Gabrielle's FUSS-FREE Healthy Veg Recipes) by Gabrielle Raiz. It had a Chickpea Salad with quinoa and many other veggies. But I only took view of it's ingredients like chickpea, parsley, olives. The rest I mostly made up myself and it turned out so Simple, healthy and yummy. You can adjust some of the ingredients, like add more chickpeas or use any kind of tomatoes you want (for this recipe I used grape tomatoes).
Provided by Newbie.Cook
Categories Vegetable
Time 6m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix the ingredients well and serve.
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